Skirt Steak Salad with Mango, Avocado, Cashews
Right about this time every year, I start dreaming about peaches and strawberries. What? Is that weird or something? Don't you get sick of winter fruit & veggies too? Then I remember: tropical fruit! Yes! This salad has sweet mangos, the tang of our Honey Balsamic, and spicy watercress. Enjoy! Winter is almost over, really.
What you need
1 ½ pounds skirt steak
coarse salt and fresh ground pepper
1 bunch watercress (about 5 ounces)
3 cups baby spinach
4 scallions, thinly sliced
¼ cup cashews
½ cup Tessemae’s Honey Balsamic Dressing
1 avocado, sliced
What to do
Season the steak with salt and pepper. Cook on a medium-high grill or in a grill pan, 2-3 minutes per side for medium rare. Let the steak rest at least 5 minutes before slicing.
To cut the mango, first peel it with a vegetable peeler. Then cut each “lobe” of fruit off of the pit. Slice crosswise.
Toss together the watercress, spinach, scallions, mango, cashews and Raspberry Vinaigrette. Top with the sliced avocado and steak. Serve, drizzled with more Raspberry Vinaigrette.
Tip: Skirt steak is great to grill because it is thin and quick cooking. It also happens to be one of the most flavorful cuts and is always reasonably priced.